Roasted Lamb Chops Garlic (Printable)
Succulent lamb chops roasted with garlic, rosemary, and thyme for a flavorful and tender dish.
# What you'll need:
→ Meat
01 - 8 lamb chops (about 1 inch thick, frenched if desired)
→ Marinade
02 - 4 tablespoons olive oil
03 - 4 garlic cloves, finely minced
04 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ Garnish
09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges, for serving
# Directions:
01 - In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon zest. Mix thoroughly to create a well-blended marinade.
02 - Add the lamb chops to the bowl and rub the marinade evenly over each chop. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours (bring to room temperature before cooking).
03 - Preheat the oven to 425°F.
04 - Heat a large oven-safe skillet over medium-high heat. Sear the lamb chops for 2 minutes per side until nicely browned.
05 - Transfer the skillet to the preheated oven and roast for 6–8 minutes for medium-rare, or adjust time to reach your preferred doneness.
06 - Remove from the oven and let the lamb chops rest for 5 minutes to allow juices to redistribute.
07 - Garnish with chopped parsley and serve with lemon wedges on the side.
# Expert Suggestions:
01 -
- The high heat oven finish creates gorgeous flavor while keeping things hands off
- These chops come out restaurant quality with just 20 minutes of active cooking
02 -
- Bringing meat to room temperature before cooking ensures even cooking
- The resting period is non negotiable for juicy results
03 -
- Ask your butcher to french the bones for an elegant presentation
- A splash of white wine or balsamic in the marinade adds lovely depth